Introduction:
Embark on a culinary journey with our Cajun Shrimp Pasta with Sausage, a harmonious blend of succulent shrimp, flavorful sausage, and a rich Cajun-spiced cream sauce. This recipe elevates the dining experience by combining the robust essence of Cajun seasoning with the creaminess of Parmesan, resulting in a pasta dish that is both indulgent and satisfying.
Ingredients:
A. For the Shrimp Marinade:
1 lb. Large Shrimp (Peeled and Deveined):
The star of the dish, providing a delightful seafood element.
Kosher Salt and Fresh Cracked Black Pepper (To Taste):
Seasoning the shrimp for a perfect balance of flavors.
1 Teaspoon Cajun Seasoning (or Creole Seasoning):
Infusing a Cajun kick into the shrimp.
½ Teaspoon Dried Oregano:
Adding a hint of herbaceousness to the shrimp marinade.
2 Tablespoons Olive Oil:
Drizzling over the shrimp for a flavorful sear.
B. The Main Ensemble:
6 oz Andouille Sausage or Smoked Sausage (Thinly Sliced):
A savory and smoky component complementing the seafood.
10 Ounces Fettuccine Pasta:
The pasta canvas for the Cajun masterpiece.
½ Yellow Onion (Thinly Sliced):
Providing a sweet and aromatic undertone.
1 Red Bell Pepper (Thinly Sliced):
Introducing vibrant color and a mild sweetness.
4 Teaspoons Cajun Seasoning (or Creole Seasoning):
Amplifying the Cajun flavor profile.
1 Teaspoon Brown Sugar:
Balancing the savory notes with a touch of sweetness.
2-3 Cloves Garlic (Chopped):
Elevating the aromatic essence of the dish.
½ Cup Crushed Tomatoes:
Offering a rich tomato base.
1 Cup Chicken Broth (Sodium-Free):
Providing a savory liquid foundation.
1 Cup Heavy Cream:
Ensuring a lusciously creamy texture.
⅔ Cup Grated Parmesan:
Melding into the sauce for a cheesy indulgence.
1 Tablespoon Parsley (Chopped):
A fresh and vibrant garnish.
Culinary Choreography:
Shrimp Serenade:
Marinate the shrimp with salt, pepper, Cajun seasoning, and oregano. Sear in olive oil until perfectly cooked. Set aside.
Sausage Symphony:
Brown the sliced sausage until caramelized. Set aside.
Pasta Prelude:
Cook fettuccine pasta until al dente.
Cajun Cajoling:
Sauté onion, red bell pepper, Cajun seasoning, brown sugar, and a pinch of salt until softened. Add garlic and cook until fragrant.
Creamy Crescendo:
Pour in crushed tomatoes, chicken broth, and heavy cream. Simmer until the sauce thickens. Add Parmesan and blend until creamy.
Pasta Pas de Deux:
Combine the cooked pasta, sausage, and shrimp with the Cajun-infused sauce. Heat through for a delightful integration of flavors.
Garnish Grand Finale:
Sprinkle with chopped parsley for a burst of freshness.
Culinary Harmony Unveiled:
Cajun Tapestry:
This dish weaves together the bold Cajun notes, the smokiness of sausage, the succulence of shrimp, and the creaminess of Parmesan into a flavorful tapestry.
Indulgent Fusion:
The marriage of seafood, sausage, and a Cajun-infused cream sauce creates a dish that is luxurious, indulgent, and deeply satisfying.
Culinary Conclusion:
Savor the symphony of flavors in every forkful of our Cajun Shrimp Pasta with Sausage. From the perfectly seared shrimp to the caramelized sausage and the creamy Cajun-infused sauce, each element plays a crucial role in creating a culinary masterpiece. Delight in the richness, indulge in the harmony, and let this dish transport you to the heart of Cajun culinary excellence.
Cajun Shrimp Pasta with Sausage
Ingredients:
1 lb. large shrimp (peeled and deveined)
Kosher salt and fresh cracked black pepper (to taste)
1 teaspoon Cajun seasoning (or Creole seasoning)
½ teaspoon dried Oregano
2 tablespoons Olive oil
6 oz andouille sausage or smoked sausage (thinly sliced)
10 ounces fettuccine pasta
½ yellow onion (thinly sliced)
1 red bell pepper (thinly sliced)
4 teaspoons Cajun seasoning (or Creole seasoning)
1 teaspoon brown sugar
2-3 cloves garlic (chopped)
½ cup crushed tomatoes
1 cup chicken broth sodium free
1 cup heavy cream
⅔ cup Grated Parmesan
1 tablespoon parsley (chopped)
PREPARATION:
Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.
Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes. Remove to plate, set aside.
Add pasta to salted boiling water and cook until al dente.
Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes.
Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 – 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
Serve with chopped parsley.